Tree Nut Free Spaghetti alle Vongole
Few pasta dishes hit as hard as this Italian coastal classic — briny clams, silky olive oil, white wine, and a kick of red pepper flakes all tangled up with perfectly cooked spaghetti. The sauce isn't really a sauce at all; it builds itself from the clam cooking liquid, a splash of dry white wine, and a little reserved pasta water, creating something light yet deeply savory that clings to every strand. Garlic and fresh flat-leaf parsley round everything out, keeping the flavors clean and bright without anything heavy weighing them down. For anyone navigating tree nut concerns, this dish is a natural fit — the ingredient list is straightforward pantry and seafood staples, with zero need to scrutinize labels for hidden nut-based oils or additives. The technique of pulling the pasta just shy of al dente and finishing it directly in the clam liquid is the real secret here, letting the spaghetti absorb all that oceanic flavor in the final two minutes. A squeeze of lemon at the table lifts the whole bowl and makes it feel genuinely restaurant-worthy. This is the kind of weeknight dinner that tastes like you planned it for a special occasion.
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Learn more →Ingredients
4 servings
- 2 lb littleneck clams (about 24 clams), scrubbed
- 1 lb spaghetti
- ⅓ cup extra-virgin olive oil, plus more for finishing
- 6 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ¾ cup dry white wine (such as pinot grigio or vermentino)
- ½ cup fresh flat-leaf parsley, roughly chopped
- salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Place the scrubbed clams in a large bowl of cold salted water and let them soak for 30 minutes to purge any sand. Drain and rinse well.
- 2
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until 2 minutes shy of al dente — the pasta should still have a firm, chalky center. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
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